About Us: Careers

One full time position available

Responsibilities:

• Ensuring the smooth operation of their respective area of the kitchen, and all facets of the kitchen operations 
• Providing the full range of supervisory duties including coaching, orientation training, probation reports, performance evaluations, etc. 
• Responsible for the Observatory kitchen operations within the parameter of the profit plan; maintaining labour & food costs within monthly targets 
• Forecasting staff levels proportional to business levels 
• Menu development and implementation in accordance with the Executive Chef and GMR guide lines 
• Maintaining standard of food quality in accordance with the Executive Chef and GMR guide lines 
• Ordering area specific food product ordering through Provision Master 
• Ensuring prescribe level of hygiene, order and cleanliness in kitchen and related areas as per Provincial standards, food safe and GMR guide lines 
• Ensuring all staff in Observatory meet Food Safety certification standards and follow practices as per Provincial standards 
• Monitoring kitchen equipment performance and reporting repair needs to Executive Chef 
• Maintaining and inspiring professional conduct and etiquette.

Qualifications: 

• Completion of secondary school required 
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or several years of commercial cooking experience are preferred 
• Level 01 Food Safe certificate required; Level 02 Food Safe certificate preferred
• Minimum of 5 years experience in high end, fine dining cuisine 
• Experience supervising staff in fine dining food preparation 
• Ability to motivate, retain and develop staff 
• Ability to handle challenges of a high end kitchen environment 
• Excellent customer service and interpersonal skills 
• Flexible work hours; including evening closing shifts, available 7 days per week; five day work week 
• Overseas/European experience in high end, fine dining cuisine an asset